Wines in cooking process is used to add flavor and not alcohol. Since the wine will be reduced, alcohol will evaporate.

Use a wine which is not bitter or fruity and has a good quality. For a white wine use a Chardonnay, for red wines a Bordoux . Wines do not have to be old or expensive, just make sure are dry wines with a strong taste.

Sherry and Marsala cooking wines are also good for cooking, just make sure you reduce it right since they have a more vinegar taste and can ruin a sauce by adding overwhelming flavor.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s